ASPARAGUS WITH PECAN VINAGRETTE

ASPARAGUS WITH PECAN VINAGRETTE image

Number Of Ingredients 9

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1 1/2 lb. fresh asparagus
2 T balsamic venegar
2 tsp. sugar
2 T olive oil
1 c. minced pecans
1 T minced garlic
3/4 tsp salt
1 - 2 T minced fresh tarragon (or 2 tsp dried)
Black pepper to taste

Steps:

Break off and discard tough bottom ends of asparagus, then slice the talks on the diagonal into 1 1/2 inch pieces. Set aside. Combine the venegar and sugar in a small bowl and mix util the sugar dissolves. Set aside. Heat the oil in a large skillet. Add the pecans, and saute over medium-low heat for 10 minutes, or until they are fragrant and lightly toasted. Be careful not to burn. Turn the heat to med-high, and add the asparagus, garlic, and 1/2 tsp of the salt. Stirfry for 3-5 minutes or until asparagus is barely tender. (thicker asparagus will take longer, I cook the pecans less time before adding asparagus in this case so doesn't burn). Add the vinegar mixture to the asparagus, stirring well. Cook over high heat for 30 seconds. Remove from heat. Sire in tarragon, remaining salt, pepper. Serve hot, warm or room temperature (within 1 hr).